Chengxi Huokang Fish is a dish that captivates with its color, aroma, and flavor. Huokang Fish is not something you can have at any time; its availability depends on the season and the meticulous preparation process. The making of Huokang Fish is intricate and requires strict selection of ingredients. The fish must be freshly caught from clear, flowing streams. Each fish must be lively and of moderate size. The freshly caught fish cannot be kept overnight; they must be gutted immediately, and after removing the innards, they are mixed with salt and seasonings, then spread out on a sieve to air dry in a cool place. Next, a large iron pot is prepared by lining the bottom with a layer of new rice. A rice sieve is placed inside the pot, and a bowl of fragrant oil mixed with pepper, star anise, and other seasonings is brought in. Using a brush, the oil mixture is stirred well. Then, with the left hand, a fish is picked up from the sieve, while the right hand uses the brush to coat the fish with the oily mixture. The fish is then placed in the rice sieve inside the pot. A tight lid is placed on the pot, and a pile of old firewood is set ablaze beneath it. Once the rice in the pot has burned down, the Huokang Fish in the sieve is thoroughly cooked.

(Translated by Yang Hong)